Ingredients
2 fillets salmon
about 200g each
2 lemons
thinly sliced
2 tbsp dill
finely chopped
50g butter
cubed
500g baby potatoes
2 tbsp extra virgin olive oil
1 tbsp wholegrain mustard
1 tbsp juice of lemon
1 tsp honey
1 tbsp dill
for dressing the potatoes
Equipment
- 1 baking paper
- 1 kitchen string
- 1 roasting tray
- 1 saucepan
- 1 serving bowl
Instructions
- Preheat oven to 200°C (180°C fan-forced). Slice the salmon fillets in half lengthways so you have four long pieces in total. Set out all your ingredients on a work surface: the salmon pieces, the lemon slices, the dill and the cubed butter. Then stack up four A4-sized pieces of baking paper.
- Assemble the fish parcels: start with the salmon then add lemon slices, a little seasoning, the dill and finish with a nob of butter.
- Wrap tightly in the paper then seal with a bit of kitchen string. If you like, ask the kids to decorate or just name each fish parcel.
- Arrange in a roasting tray and place in the oven for 20 minutes or until cooked through.
- Meanwhile, place the baby potatoes in a saucepan of cold water and bring to the boil. Cook until tender then drain.
- Toss the drained potatoes with the olive oil, mustard, lemon juice, honey and dill, then turn out into a serving bowl.
- Once the salmon is cooked, carefully unwrap onto dinner plates and serve with the potatoes and some steamed green beans.
Notes
Tip
These can be made a few hours in advance then kept in the fridge until just before dinner time.
Variation
For adults, you can give the parcels a bit of a Thai flavour with some sliced ginger, garlic, lemongrass and a squeeze of lime juice. To accommodate the more grown-up appetites, use one salmon fillet per person rather than slicing in half.
Variation
Not keen on salmon? Swap it with any other pin-boned fish fillets.
Variation
Try popping a few cherry tomatoes into the fish parcels to add extra colour and flavour.
